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Flavouring
• Flavours are held in the food because there
is little evaporation. Adjust flavouring at the
end of the cooking time.
Liquid
• Use slightly less liquid as there is little evap-
oration during cooking. Always add milk
and milk products, for example cream to-
wards the end of cooking to prevent them
from curdling.
Reheating
• Cool left over food quickly and then put it
in the fridge. Do not reheat food using the
slow cook setting. Reheat food in the usual
way or in a microwave. Only reheat food
once.
Helpful hints and tips
Using the hob
• Do not overfill pans or they will boil over.
• Do not use pans with very heavy handles,
which cause the pan to tip.
• The hob surface should be allowed to cool
before closing the lid.
• Any spillage should be removed from the
lid before opening.
• Do not leave accidental spillage on the hob
or removable parts. The spillage should be
wiped up and the parts washed and care-
fully dried as soon as the hob, pan sup-
ports and burner parts are cool enough to
touch.
• A flat-based Wok will stand stable on the
pan supports. If you use a round Wok with
a collar support, the collar must be the
open wirework type otherwise the per-
formance of the burner will be affected.
Using the grill
• Most foods should be placed on the grid
in the grill pan to allow maximum circula-
tion of air to lift the food out of the fats and
juices.
• Adjust the grid and grill pan runner position
to allow for different thicknesses of food.
• Food should be thoroughly dried before
grilling to minimise splashing. Brush lean
meats and fish lightly with a little oil or mel-
ted butter to keep them moist during cook-
ing.
• Accompaniments such as tomatoes and
mushrooms may be placed underneath
the grid when grilling meats.
• When toasting bread use the shelf in po-
sition 1 with the grid in the high position.
• Preheat the grill on a full setting for a few
minutes before sealing steaks or toasting.
Adjust the heat setting and the shelf as
necessary during cooking.
• The food should be turned over during
cooking as required.
Using the top oven
• Arrange the shelves in the required posi-
tions before switching the oven on. Shelf
positions are counted from the top down-
wards.
• Ensure that food is placed centrally on the
shelf and there is sufficient room around
the baking tray/dish to allow for maximum
circulation.
• Do not push dishes too far back as food
will burn if it overhangs the burner flame
• Stand dishes on a suitably sized baking
tray on the shelf to prevent spillage onto
the oven base and to help reduce cleaning.
• The material and finish of the baking tray
and dishes used affect base browning. En-
amel ware, dark, heavy or non stick uten-
sils increase base browning. Shiny alumi-
nium or polished steel trays reflect the heat
away and give less base browning.
• Do not place baking trays directly on the
oven base as it interferes with the oven air
circulation and can lead to base burning;
use the lower shelf position.
• For economy leave the door open for the
shortest possible time, particularly when
placing food into a preheated oven.
Using the main oven
• Arrange the shelves in the required posi-
tions before switching the oven on. Shelf
positions are counted from the top down-
wards.
• Ensure that food is placed centrally on the
shelf and there is sufficient room around
the baking tray/dish to allow for maximum
circulation.
• Do not push dishes too far back as food
will burn if it overhangs the burner flame.
12 electrolux